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Volume 10, Issue 2
  • ISSN: 2056-6522
  • E-ISSN: 2056-6530
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Abstract

This study explores the relationship between culinary education and the application of creative processes among chefs in Ecuador, identifying a critical gap between formal training and creative practice in professional kitchens. Despite the region’s rich gastronomic potential, there is a lack of structured models tailored to the local context that systematically foster innovation. To address this gap, the research proposes a context-specific model for implementing creative processes in professional cooking. The model responds to the contextual needs of Ecuadorian chefs, bridging formal theory with everyday practice and acknowledging both structured methodologies and intuitive creativity. Employing a qualitative, descriptive method, the study draws on a comprehensive literature review and purposive sampling of expert informants within the culinary field. The findings inform the development of a creative process model designed to support chefs in enhancing innovation, improving culinary practices and elevating the local gastronomic offer. This model contributes to the advancement of culinary education and professional development in regional contexts.

Funding
This study was supported by the:
  • Universidad Técnica del Norte
© 2025 The Author(s). Published by Intellect Ltd.
This article is Open Access under the terms of the Creative Commons Attribution 4.0 International licence (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited. The CC BY licence permits commercial and noncommercial reuse. To view a copy of the licence, visit https://creativecommons.org/licenses/by/4.0/
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2026-02-28
2026-04-12

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/content/journals/10.1386/ijfd_00083_1
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Creative process design model in the gastronomic sector in Ecuador: A descriptive approach to enhancing innovation
International Journal of Food Design 10, 171 (2025); https://doi.org/10.1386/ijfd_00083_1
/content/journals/10.1386/ijfd_00083_1
/content/journals/10.1386/ijfd_00083_1
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  • Article Type: Article
Keyword(s): culinary innovation; culinary process design; gastronomy education; local gastronomic development; professional chef training; professional culinary training; qualitative research

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